MEASURE (FOR 25 SERVINGS)
Turkey Breast, Sliced, #1072
3 pounds + 2 ounces
Lettuce, Shredded, #4008
Tomatoes, Whole, Red, Ripe, Raw, #4110
9 1/2 medium, whole , (2 3/5" diameter)
Cheese, American Process, Sliced, #1308
1 pound + 10 ounces
Tortilla, Soft Flour, 8", #1222
Weigh 2 ounces of the turkey to determine the portion size for each wrap.
CCP: Cover and refrigerate at 41 degrees F or lower until ready for sandwich assembly.
Rinse tomatoes under cool running water, drain, core, and thinly slice (8 slices per tomato).
Cover with plastic wrap and place under refrigeration until ready for service.
CCP: Cover and hold under refrigeration (41 degrees F or lower) until ready for service.
Portion 1 wrap (2 halves). Each portion provides 3 oz. eq. of meat/meat alternate,1¼ oz. eq. of whole grains, 1/8 cup of red/orange vegetable and 1/8 cup of other vegetable.
CCP: Hold under refrigeration (41 degrees F or lower) until ready for service. Check temperature every 30 minutes. Cover, label, and date any leftovers. Refrigerate at 41 degrees F or
Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for sandwiches.
Have condiments available for selection by students. Condiments have not been included in this nutrient analysis – remember to include them in the weekly menu nutrient analysis.
2 ounces of turkey, 1 ounce of cheese (two ½ ounce slices), ¼ cup of lettuce and tomato slice on each tortilla
Grabbing sides of the wrap
2 sides of wrap folded 1 inch over filling
Roll tightly as for jelly roll, starting to roll from side and over filling
Completely rolled wrap
1 serving of Turkey and Cheese Wrap. Each sandwich may be wrapped in deli paper before slicing.
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